Click for Cookbook LOGIN
"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal and Scallion Cucumber Raita Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Banquet Bowls with Cauliflower Hazelnut Pilaf, Dhal and Scallion Cucumber Raita, by , is from RO COVID COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tony Munro

Category:
Category:

Ingredients:  
Ingredients:  
Cauliflower Hazelnut Pilaf:

2 Tbsp coconut oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp fresh grated ginger
1 Tbsp curry powder (mild or hot)
2 tsp garam masala
1 tsp sea salt
Ground black pepper, to taste
1 cup brown basmati rice, rinsed well and drained
1 ¾ cups water
1 Tbsp lemon juice
1 small small head or 1/2 large head cauliflower, chopped into very tiny pieces
½ cup roasted hazelnuts, chopped
½ cup chopped fresh cilantro

Dhal:

3 ½ cups water
2 cups dried red lentils
½ cup coconut milk
2 tsp lemon juice
2 tsp maple syrup
2 tsp curry powder (mild or hot)
1 tsp sea salt

Scallion Cucumber Raita:

1 cup diced English cucumber
¾ cup plain Greek yogurt
¼ cup cilantro, chopped
4 scallions, sliced
1 tsp lemon juice

Directions:
Directions:
Cauliflower Hazelnut Pilaf

1. In a large pot (do not use a high-sided skillet or rice will not cook properly), heat oil over medium. Add onion, garlic, ginger, spices, salt, and pepper. Sauté for 10 minutes, until onions are soft.

2. Add rice, stirring constantly to toast for 2 minutes, followed by water and lemon juice. Bring to a boil, reduce to a simmer, cover, and cook for 45 minutes.

3. Stir in cauliflower, cover, increase heat slightly, and cook for an additional 10 minutes, or until cauliflower is tender.

4. Remove from heat and fold in hazelnuts and cilantro.

Dhal

1. Place all ingredients for dhal in a large high-sided skillet or medium saucepan. Bring to a boil, reduce to a simmer, and cook, uncovered for 20 to 25 minutes, stirring often.

Scallion Cucumber Raita

1. In a medium bowl, mix all raita ingredients together until incorporated.

2. In bowls, fill one side with pilaf, followed by dhal opposite, and generously dollop raita in a corner (it tastes wonderful as it mixes in). Serve.

©Food Network

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!